Expert Guide to the Perfect Festive Cheeseboard - 

Six standout cheeses, simple styling tips and perfect pairings for a festive centrepiece with continental flair

Cheese expert and author Ned Palmer is on a mission to upgrade your festive cheeseboard – and he’s keeping it simple. “For many Brits, the Christmas cheeseboard is as essential as the turkey,” says Ned. “But this year, I’d encourage people to add a few well-chosen European favourites – they’re widely available and can completely transform your board.

“This key is not to overthink it. A maximum of six cheeses is perfect, and it’s all about balance – go for a mix of textures, colours and strengths. Then have fun with fruits, crackers, jellies and drinks. You want it to feel generous, joyful and indulgent – everything Christmas should be.”

From soft and oozy to bold and bright, Ned’s six standout cheeses (below and pictured) cover a range of textures and flavours – all chosen to look beautiful together and pair brilliantly with festive drinks and accompaniments.

1. Baked Camembert de Normandie (Normandy)

A buttery, creamy centre with a bloomy rind that brings subtle cabbage and peppery heat. Pair with green grapes, ripe pears, walnuts, baguette and plain crackers. Add pomegranate seeds for colour and sparkle.

Drink: Normandy cider, Champagne, Crémant or Alsace Pinot Blanc.

2. Brillat-Savarin (Burgundy)

A rich triple-cream showstopper with a light, fluffy texture and delicate mushroom aroma. Go for the truffled version for extra festive flair. Pair with figs, strawberries, raspberries, candied kumquats and pâtes de fruits.

Drink: Champagne, Crémant or a buttery Chardonnay.

3. Langres (Champagne)

Pungent and barnyardy with a wrinkled orange rind and a traditional dimple designed to hold a splash of Champagne. Pair with walnut bread, fresh figs and Prosciutto.

Drink: Champagne.

4. Fourme d’Ambert (Auvergne)

A creamy, spicy blue with a pink-tinged rind and subtle sweetness. From France’s volcanic heartland. Pair with ripe pears.

Drink: A sticky dessert wine like Sauternes.

5. Beaufort (Haute-Savoie)

A firm, nutty Alpine cheese with floral notes and a proud heritage. Pair with dried fruit or roasted nuts.

Drink: Champagne.

6. Mimolette (Northern France)

Vibrant orange with a rock-hard texture and notes of spice, butter and toasted hazelnut. Pair with chilli jam.

Drink: Champagne or amber ale.

How to Serve It, According to Ned:

“A good cheeseboard should look and feel generous, but not be overwhelming,” says Ned. “Include a mix of textures, colours and strengths for maximum variety. Let the cheese come to room temperature before serving – that’s when the flavours truly bloom. And don’t be afraid to get playful with accompaniments.

“Fresh fruits like grapes or pears add sweetness and freshness, while pomegranate seeds or pâtes de fruits bring a bit of sparkle. A plain baguette or neutral crackers are perfect with soft cheeses, but richer breads like walnut or fruit sourdough can bring an extra festive note.

“With so many pairing ideas for each cheese, you don’t need to include them all. The key is to pick the accompaniments that tempt you most – or that might surprise your guests. A few well-chosen combinations are all it takes to elevate the tasting experience, spark conversation, and turn your cheeseboard into a true festive highlight.

“For a cheeseboard that feels indulgent but effortless, let great cheese take centre stage – and serve it with a chilled glass of Champagne or Crémant to really get the party started.”

For more information, additional commentary and insights from Ned Palmer and sample requests, please contact louiseanneroche@outlook.com